2 cups red seedless grapes, halved
1/3 cup capers, drained and rinsed
1 shallot, minced
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
salt and black pepper to taste
4 (8 ounce) tuna steaks
1/4 cup fresh lemon juice
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Stir together grapes, capers, shallot, parsley, and olive oil in a bowl; season to taste with salt and pepper, and set aside.
Place tuna steaks onto a plate, and brush with lemon juice.
Season with salt and pepper to taste.
Cook tuna steaks on preheated grill until cooked to desired degree of doneness, 2 to 3 minutes per side for medium-rare.
Serve with the grape and caper salsa.